If you love classic pecan pie, try my vegan pecan pie too. These cupcakes are a more casual option for holiday dessert tables, especially when you want something that can be portioned and served without slicing.
You can also find more holiday ideas in my vegan Thanksgiving desserts.
This recipe is a paid collaboration with Natures Charm, all views are my own.
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Why this recipe works
The cupcake batter uses both ground pecans and caramel sauce, so the pecan-caramel flavor runs through the cake rather than sitting only in the filling.
The center is made with maple syrup, brown sugar, pecans, and evaporated coconut milk for a sticky filling inspired by classic pecan pie.
Caramel Swiss meringue buttercream adds richness without losing the light texture of the cupcakes, while extra caramel and pecans on top bring all the components together.
Key ingredients
Here's everything you need to make this recipe. Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
Pecans: These appear in the cupcakes, filling, and garnish. Finely ground pecans add flavor to the cake without weighing down the crumb, while chopped pecans give the filling its characteristic texture.
Vegan caramel sauce: Used in both the cupcake batter and buttercream for a deeper caramel flavor.
Pure maple syrup: Adds sweetness and helps give the filling that classic maple-pecan flavor.
Evaporated coconut milk: Gives the pecan filling richness without making it too heavy. Canned coconut milk can also be used.
Brown sugar: Adds moisture and a deeper caramel-like sweetness to both the cupcakes and filling.
Soy milk: Mixed with apple cider vinegar to make vegan buttermilk. Soy milk works particularly well because of its higher protein content.
How To Make them
Here's a visual overview of this recipe. Please refer to the detailed card at the end of this page for full written instructions.
The cupcake batter should be smooth and fluid enough to divide easily between the liners, but stop whisking as soon as the flour is incorporated. Overmixing can make the crumb heavier.
The pecan filling is the part to watch most closely. After the butter, brown sugar, maple syrup, vinegar, and evaporated coconut milk have simmered, it should look glossy and slightly thickened before the pecans go in. Once chilled, it becomes much thicker and easier to spoon neatly into the cupcakes.
Make sure both the cupcakes and filling are completely cool before assembling. When coring the cupcakes, leave enough cake at the bottom to hold the filling rather than cutting all the way through.
Add the caramel to the Swiss meringue buttercream gradually. Mixing it in a little at a time helps keep the frosting smooth and stable.
Christina's recipe tips
Let the filling chill properly. Warm pecan filling is too loose for clean assembly. It should be cool and thick enough to spoon into the center without immediately running out.
Don't core too deeply. Leave a layer of cupcake at the base so the filling stays enclosed.
Keep the caramel addition gradual. Add it to the buttercream one tablespoon at a time so the emulsion stays smooth.
Bring the cupcakes to room temperature before serving. The buttercream firms considerably when chilled, so the texture is best once it has softened again.
More Vegan Pecan Desserts
📖 Recipe
Vegan Pecan Pie Cupcakes
Ingredients
Cupcakes
- 1 cup (240 ml) soy milk
- 1 tablespoon (15 ml) apple cider vinegar
- ½ cup (120 ml) olive oil or neutral cooking oil
- ¼ cup (56 g) vegan caramel sauce
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (250 g) plain flour
- ¾ cup (165 g) soft brown sugar
- ¼ cup (25 g) pecans finely ground
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon (¼ teaspoon) sea salt
Pecan pie filling
- 2 tablespoons (28 g) vegan butter
- 3 tablespoons (36 g) soft brown sugar
- ¼ teaspoon (¼ teaspoon) apple cider vinegar
- 3 tablespoons (60 g) pure maple syrup
- ⅓ cup (78 ml) evaporated coconut milk
- ⅓ cup (33 g) pecans finely chopped
- ¼ teaspoon (¼ teaspoon) sea salt
Buttercream
- ½ batch (½ batch) vegan Swiss meringue buttercream
- ¼ cup (56 g) vegan caramel sauce plus extra for garnish
Toppings
- 12 (12) pecans
- 1 tablespoon (12 g) demerara sugar optional
- 1 teaspoon (1 teaspoon) ground cinnamon optional
Instructions
- Prepare: Preheat the oven to 350°F (180°C) and line a 12-cup muffin pan with cupcake liners.
- Make the vegan buttermilk: Stir together the soy milk and apple cider vinegar and let it sit for 10 minutes to curdle.
- Mix the batter: Stir the olive oil, caramel sauce, and vanilla into the vegan buttermilk. In a separate large bowl, whisk together the all-purpose flour, brown sugar, ground pecans, baking powder, baking soda, and salt. Pour the wet ingredients into the dry ingredients and whisk just until combined. Avoid overmixing.
- Bake: Divide the batter evenly between the cupcake liners and bake for 22-25 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the pecan pie filling: Melt the vegan butter in a saucepan over medium heat. Add the brown sugar, apple cider vinegar, maple syrup, and evaporated coconut milk and bring to a gentle simmer. Cook for 5 minutes, stirring frequently.Add the chopped pecans and salt and simmer for another 2 minutes. Remove from the heat and let the filling cool for about 10 minutes, then refrigerate for 1 hour, until chilled and thickened.
- Make the buttercream: Prepare the vegan Swiss meringue buttercream. Add the caramel sauce 1 tablespoon at a time, whisking well between each addition. Once all the caramel has been incorporated, whisk for another minute until smooth.
- Fill the cupcakes: Use a cupcake corer or apple corer to remove the center of each cooled cupcake, taking care not to cut all the way through the bottom. Reserve the pieces of cake. Spoon the chilled pecan pie filling into each cavity, then replace the reserved cake on top.
- Decorate: Transfer the caramel buttercream to a piping bag fitted with an open star tip and pipe it onto the cupcakes. Finish with extra caramel sauce and pecans.
- Storage: These cupcakes are best served at room temperature. Store them in an airtight container in the refrigerator for up to 5 days, then let them sit at room temperature for 2-3 hours before serving so the buttercream can soften.
Notes
- Nutritional information is based on filled cupcakes without frosting.
- Add 1-2 tablespoons of bourbon to the pecan pie filling for a boozy version of these cupcakes.
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This made me rethink my own approach. Very thought-provoking content here. This article came at the perfect time.